What You Need

6

ears corn on the cob, cut crosswise in half

1/3

cup
KRAFT Zesty Italian Dressing

2/3

cup
fresh cilantro

2

Tbsp.
chopped red onions

1

small
jalapeño pepper, cut lengthwise in half, seeded

Make It

INSERT pointed end of wooden kabob stick into cut end of each corn piece. Bring 8 cups water to a boil in large saucepan. Stand, stick-ends up; cook 8 min. (Water should only cover the corn, not the sticks.)

For best results, the pointed sticks should be about 4-1/2 inches long and about 1/8 inch thick.

Cooler Corn

Wash small cooler with warm soapy water. Insert wooden sticks into corn pieces as directed; stand, stick-ends up, in cooler. Add enough boiling water to just cover corn. Close cooler with lid; let stand 30 min. (Do not open cooler during standing time.) Use tongs to remove corn from cooler just before serving.